Description
A rich and indulgent pasta dish featuring tender shrimp, creamy Parmesan sauce, and perfectly cooked fettuccine. This skillet meal is perfect for cozy weeknights or special dinners, delivering restaurant-quality flavor in the comfort of your home.
Ingredients
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12 ounces fettuccine pasta
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1 pound medium shrimp, peeled and deveined
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3 tablespoons unsalted butter
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3 cloves garlic, minced
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1 cup heavy cream
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1 cup whole milk
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1 cup freshly grated Parmesan cheese
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1/2 teaspoon salt
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1/4 teaspoon black pepper
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1/4 teaspoon crushed red pepper flakes (optional)
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2 tablespoons chopped fresh parsley
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1 teaspoon lemon zest
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1 tablespoon lemon juice
Instructions
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Bring a large pot of salted water to a boil. Cook fettuccine according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
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In a large skillet over medium heat, melt 1 tablespoon of butter. Add shrimp, season with salt and pepper, and cook 2–3 minutes per side until pink and opaque. Remove shrimp and set aside.
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Melt remaining 2 tablespoons butter in the skillet. Add minced garlic and sauté for 30 seconds until fragrant.
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Pour in heavy cream and milk, stirring to combine. Simmer for 3–4 minutes until slightly thickened.
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Gradually whisk in Parmesan cheese until smooth. Adjust seasoning with salt, pepper, and optional red pepper flakes.
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Add cooked fettuccine to the skillet, tossing to coat in the sauce. Add reserved pasta water as needed for desired consistency.
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Return shrimp to the skillet and stir in lemon juice and zest.
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Sprinkle with chopped parsley and serve immediately.
Notes
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Use freshly grated Parmesan for the creamiest sauce.
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Do not overcook shrimp to avoid rubbery texture.
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Leftovers can be stored in the refrigerator for up to 2 days; reheat gently.
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Add vegetables like spinach or broccoli for extra nutrients and color.
- Prep Time: 15 minutes
- Cook Time: 20 minutes